Bully's

'Shabby chic, eclectic' is the self-styled description of Bully's: walls crammed with pictures, gilt mirrors and framed restaurant menus and bills, wooden tables, Persian rugs on the floor and books everywhere. The kitchen takes its inspiration from France, adding some modern European and Asian touches, and depends on local produce with some imports - foie gras, for instance, fried and served with rhubarb compôte and sake dressing as a starter. Or there may be pickled herring with fennel and apple salad and beetroot dressing, followed by chargrilled beef fillet, accurately cooked, with port jus, kale and dauphinoise, or seared loin of yellowfin tuna with green pepper sauce, braised fennel and confit potatoes. Finish with pear tarte Tatin with pear drop ice cream.